Cambodian steamed fish curry with coconut milk (Amok trey)

1. Slice the tender inner part of the lemongrass and pound or blitz with the galangal, turmeric, garlic, shallots, 2 lime leaves and the chilli into a smooth paste (kroeung).

2. Cut the fish fillets into 3 cm pieces.

3. In a bowl mix the paste with most of the coconut milk (set aside 2 tablespoons for serving), the fish sauce, sugar, shrimp paste and beaten eggs, then fold in the fish.

4. Fold the banana leaves into little cups and secure with cocktail sticks (or use heatproof ramekins), and divide the fish mixture between them.

5. Steam for 20-25 minutes until the mixture has set like a custard.

6. Top with the reserved coconut milk and very thin strips of the remaining lime leaves and serve with jasmine rice.

Tip: Cambodia's national dish: a silky, mousse-like fish curry that's fragrant rather than hot. Any firm, boneless white fish works (e.g. catfish, tilapia, pike-perch); the banana leaf adds a faint grassy aroma.